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Romanesco is probably the coolest modern vegetable we know of. Every time we have it at the farmers market people go nuts. Chefs go nuts over it too. Even we go nuts over it. The only reason we don't grow more of it is because remonesco plants take up a huge amount of space in the field for a really long period of time and they yield a relatively small crop. Romanesco is very closely related to cauliflower and broccoli, both of which also take up a lot of space in the field hence you don't see them on our market table as often as we'd like. All of that aside, this vegetable is beautiful and really fun to cook and eat. It has a very unique texture and flavor (kind of a hybrid between cauliflower and broccoli) and it's great both cooked or raw. If you're leaning towards wanting to cook it, check out this recipe for roasted romanesco with golden raisins, tahini and sumac. Honestly though, I've also just roasted it with olive oil, salt, pepper and a bit of lemon for a most yummy and simply side dish. The vegetable really speaks for itself with very simple dressing.

Then there is this other beauty! Caraflex cabbage has been one of our favorite varieties for many years because of it's beautiful rose shaped head. Most of the people don't even recognize it as a cabbage. When you pick up your share the cabbages wont look exactly like this because we peel away all of the outer leaves (the outer leaves are tough and not so good to eat) to process and pack them, but you'll recognize the pencil sharp point! They will be smaller than the average cabbage too, but we feel that makes them more manageable. One of my favorite recipes for cabbage is this Roasted Cabbage Wedge Salad from a really nice food blog called The Yellow House. You can search their archives to find all sorts of great rustic home-cooking style recipes that are very vegetable forward. Anyway, the little caraflex cabbages in the shares this week would be pretty awesome prepared this way.

First and foremost I want to say, NEVERMIND THE STICKER. This photo was sent to me from the farmer in Homestead who grows these fragrant pink guavas and the stickers are just part of his modus operandi. If you look past the sticker you'll see what I see, awesome local guavas at the height of their season (which means best flavor and most sustainable). I hope you enjoy these! Eat them from the palm of your hand like you would an apple, but keep in mind that guavas have tons of seeds that you'll want to avoid crunching on cause they are hard as rock. You'll want to chew gently and softly, kind of like an old person without teeth.

Small shares:Bok choi from French FarmSummer squash from French Farm and Worden FarmSpicy salad mix from French FarmBaby caraflex cabbage from French FarmRomansch from Worden FarmPink guavas from Homestead

Large shares:Bok choi from French FarmSummer squash from French Farm and Worden FarmSpicy salad mix from French FarmBaby caraflex cabbage from French FarmRomansch from Worden FarmPink guavas from HomesteadLeeks from Worden FarmExtra guavasExtra zucchini